Joes Crab Shack Popcorn Shrimp

The recipe Joes Crab Shack Popcorn Shrimp is ready in around 55 minutes and is definitely an amazing dairy free and pescatarian option for lovers of American food. One portion of this dish contains about 39g of protein, 10g of fat, and a total of 442 calories. This recipe serves 3 and costs $3.58 per serving. Plenty of people really liked this main course. If you have paprika, brown sugar, creole seasoning, and a few other ingredients on hand, you can make it. 600 people found this recipe to be delicious and satisfying. It is brought to you by Copy Kat. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Joes Crab Shack Coconut Shrimp – this is a refreshing way to prepare shrimp, don’t miss this for a wonderful tropical flavor, Joes Crab Shack Ya Ya Punch, and Joes Crab Shack Crab Dip are very similar to this recipe.

Servings: 3

Preparation duration: 45 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/3 cup Plain Bread Crumbs

1 teaspoon Brown Sugar

4 tablespoons Corn Starch

1 cup Cracker Meal

1 teaspoon Creole Seasoning

2 Eggs Beaten

1/3 cup Flour

1 teaspoon Garlic Powder

1/2 teaspoon Paprika

1 pound Small Fresh Shrimp (cleaned and shelled)

1 1/2 teaspoons Tabasco Sauce

1/4 cup Water

Equipment:

bowl

paper towels

Cooking instruction summary:

Place shrimp in a bowl, add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.Beat egg and add water, blend well, set aside. Mix flour, cracker meal, bread crumbs paprika and Creole seasoning together and blend well.Assemble for frying of shrimp, one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture.Heat oil for frying, use your favorite form of deep frying.One piece at a time dust shrimp with corn starch, then place lightly in egg wash then roll in cracker crumb mixture. Fry until done. Shrimp will float to top when cooked through, remove when done and place on paper towels.Serve with your favorite tarter or sea food sauce.

 

Step by step:


1. Place shrimp in a bowl, add garlic powder, brown sugar and Tabasco Sauce and mix well. Marinate shrimp for 1/2 hour in refrigerator.Beat egg and add water, blend well, set aside.

2. Mix flour, cracker meal, bread crumbs paprika and Creole seasoning together and blend well.Assemble for frying of shrimp, one bowl for corn starch, one bowl for egg wash, and one bowl for cracker mixture.

3. Heat oil for frying, use your favorite form of deep frying.One piece at a time dust shrimp with corn starch, then place lightly in egg wash then roll in cracker crumb mixture. Fry until done. Shrimp will float to top when cooked through, remove when done and place on paper towels.

4. Serve with your favorite tarter or sea food sauce.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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